“A mainstay in any fisherman’s home, the crisp crust pairs well with the fishy flavor.”
–– Fish Pie, In-game description, The Legend of Zelda: Breath of the Wild
Featured in the beautiful fan art recipe zine, Hyrule: Taste of the Wild, available in PDF format on Shattered Earth's Etsy shop, here is my first version of the fish pie from Breath of the Wild! I made this back in early 2017, and am finally posting it (!!!). This version is a creamy pot-pie-type of filling with white fish, potato, and milk. Stay-tuned for version 2, which is a salmon en croute!
*Note: I simply put "3 Ready-made Pie Crusts" in the recipe below to make it more straight-forward, but feel free to home-make the dough; you could use this basic pie-crust or this puff pastry crust, for example. You could even use this hot water pastry crust. :)
Fish Pie
Ingredients:
2 Tbsp. Butter
1 ½ Cup Milk
12 oz. White Fish (like cod)
2 Tbsp. Flour
1 Cup Diced Potato
¾ Cup Chopped Leek, center
2 Whole Cloves
Bay Leaf
Pinch of Nutmeg
Salt & Pepper, to taste
3 Ready-made Pie Crusts*
1 Egg, beaten well
Directions:
Place the fish in a medium pot and cover it with the milk. Add in the diced potato, chopped leeks, bay leaf, & cloves & bring to a low boil. Lower & simmer for about 8 minutes.
Strain the milk into a cup to be used later. Discard the bay leaf & cloves. Flake the fish & put it in a large bowl along with the leeks & potatoes.
Melt the butter in the same pot & stir in the flour to create a paste. Let it cook for about a minute, & then gradually add in the reserved milk, stirring constantly so no lumps form. Stir in the nutmeg & salt & pepper to taste. Bring to a boil for about 6 minutes to thicken. Pour into the bowl with the fish, potatoes, & leeks & then let cool in the fridge.
Cut two simple fish templates out of card-stock; one about 6½”–7” long (head to tail) & 4” (top to bottom), & another fish about ¼" wider all around, except at the tail fin which can be the same size as the first fish. Stack the pie crust circles & place the smaller template on top to one side & cut around it with a small sharp knife. Separate & set the cut pie dough pieces aside. Place the larger template on the stacked dough & repeat. Gather the left over dough & re-roll it to cut another small fish & another large fish, so you have 4 small & 4 large fish total. Save the extra dough for later.
Heat your oven to 400ºF. Place the large fish cut-outs on a parchment paper or silpat lined baking tray. Divide the creamy fish & potato filling between each fish, spreading and mounding it slightly (not at the tail fin), keeping it about ½” away from the edges.
Lightly brush a bit of the well-beaten egg over the dough edges. Lay the smaller fish cut-outs on top & gently press them down around the filling. Fold up the bottom edges & pinch to seal them with the top fish. Use a fork to press the tail fin dough together to seal. Lightly brush the top of the fish with beaten egg.
Gather up the remaining pie dough & roll pieces out of it to create the decorations on the fish (see photo); mouths, eyes, fins, cross hatching, & press them onto the fish. Brush lightly with more beaten egg.
Bake for 10 minutes & then pull the tray out & gently wrap the fish tails in foil so that they don’t burn. Slide back into the oven and bake for another 15 minutes, or until the crust is a shiny golden brown.
* For more Breath of the Wild food try my Meaty Rice Balls,
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